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Indulge in a luxurious gratin with layers of potatoes, smoked trout, and cavolo nero, all enveloped in a aromatic cream sauce and crowned with cheese. It is the ideal cosy potato main course. And for savory twist on crispy spuds, prepare crisp roast potatoes tossed in a herb-infused butter emulsion using white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic cloves, peeled and lightly crushed
2 sprigs rosemary
3 branches thyme
Zest of 1 citrus
Nutmeg
Salt and white pepper
25g butter
1 yellow onion, peeled and sliced thin
200g black kale, stems removed, leaves roughly sliced
750g maris piper, peeled and cut into thin slices
200g cold fish
3 sprigs dill, minced
150g grated gruyere cheese

Add the cream into a saucepan and mix in the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Season well with salt and white pepper, then set over a low heat and bring to a gentle bubble for about 10 minutes, to flavor and thicken. Scoop out and throw away the garlic and herbs.

Melt the butter in a skillet on a medium flame, chuck in the sliced onions and cook for several minutes, until softened. Include the cavolo nero, season liberally and fry until the cabbage cooks down. Take off the heat.

Arrange the sliced potatoes in a layer in the bottom of a large baking baking dish. Cover with a layer of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Layer with slices of smoked trout and a dusting of chopped dill, then top with some cheese. Repeat the layering process until you fill the top of the baking dish, so that the last layer is potatoes crowned with cream and cheese.

Roast at 170C (150C fan)/340F/gas 3½ for 105 minutes, or until tender all the way through.

White Mulled Wine Roast Potatoes

Prep 15 min
Cook 1 hr 10 min, plus cooling
Serves 4

6 maris piper, peeled and quartered
1 vegetable stock cube
Flaky salt and black pepper
4 tbsp vegetable oil
200ml dry white wine
½ small onion, peeled and minced
3 cloves of garlic, peeled and finely chopped
A pinch of nutmeg
2 spice cloves
Peel from 1 fresh lemon, peeled off in strips
50g butter
2 sprigs rosemary, leaves picked and finely chopped
2 stalks thyme, leaves picked and chopped
3 stalks sage, leaves plucked and minced

Add the cut potatoes in a pot of water, include the stock cube and salt with salt. Heat , then simmer the potatoes for several minutes, until they fall off the tip of a sharp knife. Drain, then cover a tea towel over the colander and leave to steam-dry for 10 minutes. Meanwhile, preheat the oven to 200C (180C fan)/390F/gas 6.

Place the oil into a roasting pan and place it in the oven to get really hot. After the potatoes are steamed, slowly transfer them to the hot oil and turn with a utensil, so they're well oiled. Roast for 30 minutes, then give them a shake and place in the oven for another 20 minutes.

In the meantime, set a pot on a high heat, include the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Add the butter and herbs, then remove and discard the cloves and lemon zest. By this point, the potatoes should be ready.

Toss the potatoes in the wine reduction, pepper and enjoy right away.